Sunday, June 26, 2011

Tuscan Lemon Muffins

On Sunday afternoons, Matt and I head to Manasquan Beach.  I bring food magazines, which I resist reading earlier in the week, and Matt brings his Kindle.  I love summer!  I don't bake that often but these lovely lemon muffins from Cooking Light just called to me.  The use of olive oil really appealed to me.  I have been experimenting with replacing olive oil for vegetable oil where possible.  I made Swiss chard lasagna a few days ago and had just enough ricotta left over for the recipe (full disclosure: not part-skim as called for in the recipe).  These muffins had a wonderful texture, were moist, and lightly lemony.  The turbinado sugar (raw sugar) on top was also a nice touch.  I imagine that this recipe could be easily adapted with other citrus fruits (meyer lemons, oranges, etc.) or complemented with fresh berries. Perfect! 

Tuscan Lemon Muffins
Maurren Callahan, Cooking Light - May 2011

Ingredients
  • 1 3/4 cups all-purpose flour  (7 9/10 ounces)
  •  3/4 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  •  1/4 teaspoon salt
  • 3/4 cup part-skim ricotta cheese (I used whole milk ricotta)
  • 1/2 cup water
  •  1/4 cup olive oil
  •  1 tablespoon grated lemon rind
  •  2 tablespoons fresh lemon juice
  • 1 large egg, lightly beaten
  • Cooking spray
  • 2 tablespoons turbinado sugar
Preparation


1. Preheat oven to 375°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt); make a well in center. Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist.

3. Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Sprinkle turbinado sugar over batter. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack
Posted by Jen_from_NJ at 11:24 AM
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8 comments:

  1. JeanetteJune 26, 2011 at 9:09 PM

    These lemon muffins are so pretty - perfect for summer! I have using olive oil in my baking whenever possible, so much healthier than butter.

    ReplyDelete
  2. Rivki LockerJune 26, 2011 at 9:25 PM

    These look super lemony and super summery. Great to meet you! Thanks for stopping by my blog today.

    ReplyDelete
  3. AnonymousJune 27, 2011 at 9:19 AM

    Too funny, I saw those too and thought they sounded amazing. It was the olive oil that caught my eye as well. I'll have to try them.

    Dawn
    www.floridacoastalcooking.com

    ReplyDelete
  4. Cate O'MalleyJune 27, 2011 at 10:29 AM

    Mmmm, I made those muffins a couple months back - they were a definite hit!

    ReplyDelete
  5. BarbaraJune 27, 2011 at 2:24 PM

    Perfect little light muffins! Love the ricotta. That must make them so moist!
    (I also love my Kindle...take it everywhere!)

    ReplyDelete
  6. Ciao Chow LindaJune 27, 2011 at 5:02 PM

    I've never had good luck with ricotta pound cake, but maybe these muffins with ricotta will turn the tide. The lemon flavor makes them more special. Maybe I'll see you on the beach someday - eating these muffins.

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  7. JoanneJune 28, 2011 at 8:07 AM

    Oh wow these sound so good, especially with the ricotta and olive oil. I wonder what would happen if I mixed in some blueberries...

    ReplyDelete
  8. Mary BergfeldJune 28, 2011 at 8:20 PM

    These really sound delicious. I love the addition of ricotta to the base. These must be wonderfully tender. I hope you have a great day. Blessings...Mary

    ReplyDelete

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